Say goodbye to uninspiring dinners with this Thai Green Curry Rice – it’s really easy to make, nutritious, and unbelievably delicious!
I’ve actually been making this Thai Green Curry Rice for several months now, but only just managed to be organised enough to take some pictures of it for the blog!
I’m excited to share this recipe here as I’ve made it for various friends and family members and everyone’s really loved it, so I’m hoping you will too.
I became inspired to make this dish when I saw a Thai green curry fried rice in the frozen food aisle at my local supermarket and just knew I had to recreate it at home!
This dish is wonderfully easy to make and definitely doesn’t disappoint flavour-wise: it’s aromatic thanks to the coriander, basil, lemongrass, lime, garlic and ginger, subtly spiced thanks to the curry powder, cumin and chilli, and rich and satisfying thanks to coconut milk and coconut oil.
It’s also healthy and nutritious thanks to fibre- and protein-rich edamame beans and veggies.
The base of this dish is Thai green curry paste – I love to made my own because it’s fresher (so more flavoursome) but you can use any shop-bought one too and it will work fine.
Then all you need to do is heat it up and add the rice (I used Thai Jasmine rice but you could also use brown rice if you prefer) along with your vegetables of choice and just leave it to cook away, so simple!
You can use whatever vegetables you want – I used baby corn but French beans and mange tout would also work well. And whilst I used edamame, I think chickpeas could also work really well here. The world is your oyster!
Since this is so easy to make it makes a lovely quick dinner, but works equally well for serving guests. I really like to eat this with a fruity salad, such as this:
If you’ve got lots of people to feed and require more dishes, may I also recommend this tofu satay?
For more yummy rice recipes, check out my:
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
Say goodbye to uninspiring dinners with this Thai Green Curry Rice - it's really easy to make, nutritious, and unbelievably delicious!
- 30 g (1oz) fresh coriander (stalks included)
- 30 g (1oz) fresh basil
- Juice of 1 lime
- 1 onion
- 2 garlic cloves
- 1 cm ginger, peeled
- 2 heaped teaspoons curry powder
- 2 teaspoons cumin
- Chilli powder, to taste
- Salt + pepper, to taste
- 1 tablespoon coconut oil (or sub vegetable or rapeseed oil)
- 3 tablespoons curry paste (if using shop-bought curry paste, the amount you need to use will vary depending on the brand and ingredients used)
- 1 stick of lemongrass**, roughly chopped
- 200 g (7oz) Thai Jasmine rice (or sub brown rice)
- 1 vegetable stock cube
- Salt + pepper, to taste
- 1 teaspoon agave syrup (or sub any other sweetener)
- 200 ml (1 cup) tinned coconut milk***
- Few handfuls of edamame beans
- 175 g (6oz) baby corn, cut in half
- Add all ingredients to a food processor or a blender (a hand-held blender also works well) and blitz until smooth
- Heat up oil in a large pan
- Add curry paste and lemongrass and fry for a few minutes until fragrant
- Add the rice and fry for a few minutes until rice becomes translucent
Add the stock cube, salt + pepper, agave syrup, coconut milk, edamame beans and baby corn, along with enough water to just cover and mix well
- Bring to the boil, and once boiling, turn down the heat, and keeping the lid firmly on, cook on a low heat for 12 minutes
- Once turning off the heat, let the rice sit for 5-10 minutes before serving
- Leftovers keep well covered in the fridge for up to a couple of days. Reheat in a frying pan on a low heat with a lid or in the microwave
*Leftover curry paste keeps well in the freezer
**If you can't get hold of lemongrass, substitute with the juice and zest of half a lemon instead. If your shop-bought curry paste already has lemongrass in it, there's no need to use it
***Add more coconut milk for a richer flavour
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